Kurti, the favorite bread

Ingredients for 1 servings:

• 1 tbsp flour
• 3 tbsp water, warm
• 30 g yeast, fresh or
• ½ bag(s) of dry yeast
• 300 g spelt flour, wholemeal or other flour grade
• 100 g rye flour, wholemeal or other flour grade
• 100 g wheat flour, wholemeal or other flour grade
• 360 g water
• 30 g flaxseed (1 espresso cup)
• Water, boiling
• 12 g salt
• 7 ½ g sourdough extract
• 15 g germ oil
• 1 tsp syrup (barley malt syrup) or honey
• 30 g oat bran, if necessary
• possibly bread spice mix
• n. B. grains of your choice, if necessary.
• Water for brushing

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Spelt – wholemeal – mixed bread

Mix the ingredients for the starter dough in a mixing bowl and let it rise for 15 minutes. Meanwhile, pour the same amount of boiling water over the flaxseed and let it swell. Add the remaining ingredients and the swollen flaxseed to the starter dough and mix. Now knead. Either by hand for at least 30 minutes (the dough will be quite sticky; knead or stretch it on a work surface until it comes together) or with a food processor for at least 10 minutes, until it has doubled in size. Knead briefly again, add more seeds if desired (e.g. sunflower seeds), and let it rest briefly, covered. Shape the dough (e.g., place it in a 30 cm loaf pan) and let it rise again. Meanwhile, preheat the oven to maximum temperature. Once the temperature is reached, reduce the heat to approx. 190°C, brush the bread with water, and bake for approx. 45 minutes.